* Exported from MasterCook *

BERGHOFF RAGOUT (RAGOUT A LA BERGHOF)

Recipe By :
Serving Size : 8 Preparation Time :1:15
Categories : 5-10G Low Carb Meat Beef-Veal Steaks
Regional German Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
3 1/2 lb round steak -- bonless
1 cup onion -- chopped
1 1/2 cups green bell pepper -- chopped
1 lb mushrooms -- sliced
1/2 cup soy flour
2 cups beef broth -- canned/homemade
1 cup white wine -- dry
1 tsp salt
1 tsp worcestershire sauce
tabasco sauce -- to taste

Round steak should be cut into thin strips. Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender.




Cuisine:
"German"












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Per Serving (excluding unknown items): 619 Calories; 43g Fat (64.1% calories from fat); 44g Protein; 9g Carbohydrate; 2g Dietary Fiber; 164mg Cholesterol; 872mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0